ROASTED POBLANO SOUP - RECIPE
A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!
Provided by Mike Hultquist
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
- Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
- Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Rough chop the poblanos and set them aside.
- While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
- Add the onion, carrot and celery and cook them down about 5 minutes to soften.
- Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
- Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
- Remove from heat and stir in the crema or sour cream until it is completely incorporated.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
- Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Nutrition Facts : Calories 194 kcal, Carbohydrate 20 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 290 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
POBLANO CHILE PEPPER SOUP
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g
CREAMY ROASTED POBLANO SOUP
This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup,...
Provided by Adriana Torres
Categories Vegetable Soup
Time 30m
Number Of Ingredients 6
Steps:
- 1. Add all of the ingredients in a blender and blend until smooth.
- 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
- 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.
ROASTED POBLANO-CREAM SOUP
Categories Soup/Stew Milk/Cream Dairy Herb Onion Pepper Vegetable Appetizer Sauté Lunch Mint Fall Winter Cilantro Parsley Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
- Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
CREAM OF POBLANO SOUP
Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.
Provided by Leslie in Texas
Categories Peppers
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut three tortillas into ninths; place in food processor and chop until fine.
- Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
- Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
- Add butter and let it melt.
- Add tortilla-flour mixture to the pan and mix to form a roux.
- Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
- While stirring, slowly add broth, scraping down sides and bottom often.
- Add half and half, bring to a slow simmer and cook 7-10 minutes.
- Do not let soup come to a hard boil.
- Turn off heat and let cool a bit.
- Add chicken before serving.
- Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
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